Gluten Free | Low GI | Low Carb | Grain Free | Lactose Free | Vegan
Serves 1-2
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Cabbage | 100g, shredded finely | <10 | Negligible |
| Coconut flesh or Dessicated Coconut | 50g, grated | <35 | Low |
| Cauliflower | 200g | <10 | Very Low |
| Curry Leaves | 4-6 leaves | <10 | Negligible |
| Mustard Seeds | 1 Tsp. | <35 | Vey Low |
| Green Chili | 1 in number, slitted | <20 | Very Low |
| Coconut Oil | 2 Tsp. | 0 | Nil |
| Salt (Pink and Regular) | 1:1 ratio as per taste | 0 | Nil |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Cut the cauliflower into florets. Boil, drain and dry with a kitchen towel
- Heat the oil in a pan, splutter mustard seeds, curry leaves and green chilies. Let it splutter for a bit by covering it with a lid.
- Put in the boiled cauliflower and stir.
- When warm add coconut flesh and dish it out on a bed of cabbage.
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